Chicken 65 Recipe
Spicy chicken 65 is a popular south Indian chicken starter or appetizer served in restaurants.
Spicy chicken 65 is a popular south Indian chicken starter or appetizer served in restaurants.
- 2 tbsp corn flour
- 1/8 tsp turmeric
- â½ tsp cumin (or jeera)
- 1 sprig curry leaves
- 250 grams chicken (boneless & tender )
- 1 whole egg for half kg chicken )
- 1 tbsp rice flour (or cornflour)
- oil (for deep frying)
- â½ tbsp ginger garlic paste
- â½ tsp red chili powder
- 1 tbsp curd ((don’t use sour curd))
- â½ tsp pepper powder
- salt to taste ((about 1/8 tsp))
- â½ tsp garlic (chopped)
- 2 green chilies (sliced)
- â½ tsp pepper powder
- â¾ tsp red chili powder
- â½ tsp sugar ((removes pungent taste from garlic))
- 2 cloves garlic ( paste)
- â¼ tsp salt (- use as per your taste)
- 2 tbsp curd (thick (or 1 tsp vinegar with 2 tbsp. water)
- Carbohydrate 8.53341311779885 g
- Cholesterol 0 mg
- Fat 0.00693083332938836 g
- Fiber 0.0888354144578373 g
- Protein 0.0260610416461528 g
- Saturated Fat 0.00155499999928991 g
- Serving Size 1 1 Serving (13g)
- Sodium 0.848708332623239 mg
- Sugar 8.44457770334102 g
- Trans Fat 0.000669166666666666 g
- Calories 36 calories
Step-by-step
- 2 tbsp corn flour
- 1/8 tsp turmeric
- â½ tsp cumin (or jeera)
- 1 sprig curry leaves
- 250 grams chicken (boneless & tender )
- 1 whole egg for half kg chicken )
- 1 tbsp rice flour (or cornflour)
- oil (for deep frying)
- â½ tbsp ginger garlic paste
- â½ tsp red chili powder
- 1 tbsp curd ((don’t use sour curd))
- â½ tsp pepper powder
- salt to taste ((about 1/8 tsp))
- â½ tsp garlic (chopped)
- 2 green chilies (sliced)
- â½ tsp pepper powder
- â¾ tsp red chili powder
- â½ tsp sugar ((removes pungent taste from garlic))
- 2 cloves garlic ( paste)
- â¼ tsp salt (- use as per your taste)
- 2 tbsp curd (thick (or 1 tsp vinegar with 2 tbsp. water)
Curd acts as the primary softening agent in this marinade, utilizing lactic acid to break down muscle fibers in boneless poultry before the high heat of the fryer sets the outer coating. Because dairy solids burn easily, maintaining precise control over the cooking medium is essential for achieving a crisp texture without developing acrid flavors on the exterior surface. Achieving restaurant-quality results at home requires attention to vessel capacity and thermal regulation during the frying stage.
Equipment and Thermal Control
Deep frying requires a heavy-bottomed Dutch oven or a dedicated electric fryer holding at least two quarts of neutral oil with a high smoke point, such as canola or peanut oil. Maintaining a steady oil temperature between 375 degrees Fahrenheit and 400 degrees Fahrenheit prevents the batter from absorbing excess fat, which results in a soggy crust. Overcrowding the pan causes a drastic drop in oil temperature; fry the meat in small batches of five to six pieces maximum, allowing the oil to recover its heat for sixty seconds between drops.
- Undercooked centers indicate the oil temperature was too high, scorching the exterior before the heat penetrated the meat.
- Excessive grease absorption points to oil falling below 350 degrees Fahrenheit during frying.
- Uneven browning happens when moisture from oversized pieces drops the local oil temperature too quickly.
